{
  "schemaVersion": "1.0",
  "publisher": {
    "name": "Tissin Food",
    "legalName": "Hangzhou Tianshun Food Co., Ltd.",
    "url": "https://www.tissinfood.com/",
    "contact": "info@tissinfood.com"
  },
  "generated": "2026-11-09",
  "usage": "Brief quotation and editorial reference are permitted with attribution to Tissin Food and a link to the canonical source. Contact the publisher before reproducing an entire resource or making product, certification or regulatory claims.",
  "resources": [
    {
      "title": "What Is Industrial Chocolate? B2B Buyer Guide",
      "url": "https://www.tissinfood.com/what-is-industrial-chocolate.html",
      "published": "2026-10-22",
      "updated": "2026-10-22",
      "summary": "A buyer framework for industrial chocolate formats, manufacturing questions, specifications and application trials.",
      "topics": ["industrial chocolate", "compound chocolate", "couverture", "product specifications", "application testing"]
    },
    {
      "title": "Chocolate Product Specifications and Packing Ranges",
      "url": "https://www.tissinfood.com/product-specifications.html",
      "published": "2026-10-21",
      "updated": "2026-10-22",
      "summary": "Published catalog ranges for six chocolate categories, with packing, shelf-life guidance and confirmation requirements.",
      "topics": ["product specifications", "cocoa solids", "packing", "shelf life", "product catalog"]
    },
    {
      "title": "Chocolate Coating for Biscuits and Wafers",
      "url": "https://www.tissinfood.com/chocolate-coating-for-biscuits-and-wafers.html",
      "published": "2026-10-21",
      "updated": "2026-10-21",
      "summary": "Process guidance for coating adhesion, pickup, cooling and finished-product validation on biscuits and wafers.",
      "topics": ["biscuit coating", "wafer coating", "enrobing", "adhesion", "line trials"]
    },
    {
      "title": "Chocolate Enrobing vs Panning: Troubleshooting Guide",
      "url": "https://www.tissinfood.com/chocolate-enrobing-troubleshooting-guide.html",
      "published": "2026-10-21",
      "updated": "2026-11-05",
      "summary": "A comparison of enrobing and panning with a controlled-response guide for pickup, coverage, tails, bubbles, cracking, finish and adhesion problems.",
      "topics": ["enrobing", "panning", "coating defects", "viscosity", "cooling", "process troubleshooting"]
    },
    {
      "title": "Chocolate Inclusions for Ice Cream",
      "url": "https://www.tissinfood.com/ice-cream-chocolate-inclusions-guide.html",
      "published": "2026-10-20",
      "updated": "2026-11-09",
      "summary": "How piece size, freezing, distribution, serving conditions and scale-up evidence affect chocolate inclusions in frozen desserts.",
      "topics": ["ice cream", "chocolate inclusions", "chunks", "freezing", "texture", "large-scale production"]
    },
    {
      "title": "Chocolate Paste Viscosity Guide",
      "url": "https://www.tissinfood.com/chocolate-paste-viscosity-guide.html",
      "published": "2026-10-20",
      "updated": "2026-10-21",
      "summary": "A practical approach to flow measurement, pumping, depositing and storage testing for chocolate paste.",
      "topics": ["chocolate paste", "viscosity", "pumping", "depositing", "bakery fillings"]
    },
    {
      "title": "Cocoa Liquor Enrobing Viscosity: Parameters to Check",
      "url": "https://www.tissinfood.com/chocolate-coating-viscosity-guide.html",
      "published": "2026-10-19",
      "updated": "2026-11-09",
      "summary": "How to diagnose cocoa-liquor and coating viscosity changes with reference samples, measured flow, line conditions and finished-product evidence.",
      "topics": ["coating viscosity", "cocoa liquor", "enrobing", "yield value", "line trials"]
    },
    {
      "title": "Bulk Chocolate Import Checklist",
      "url": "https://www.tissinfood.com/bulk-chocolate-import-checklist.html",
      "published": "2026-10-20",
      "updated": "2026-10-21",
      "summary": "A pre-shipment review of product scope, documents, labels, packing and responsibility allocation for importers.",
      "topics": ["bulk chocolate", "imports", "documents", "labels", "quality control"]
    },
    {
      "title": "Halal Chocolate Ingredient Sourcing Guide",
      "url": "https://www.tissinfood.com/halal-chocolate-ingredient-sourcing-guide.html",
      "published": "2026-10-20",
      "updated": "2026-10-21",
      "summary": "How buyers verify product, site, scope and current certificate evidence for Halal-related sourcing discussions.",
      "topics": ["Halal", "chocolate ingredients", "certificate scope", "supplier qualification"]
    },
    {
      "title": "Quality and Certification Evidence",
      "url": "https://www.tissinfood.com/quality-certifications.html",
      "published": "2026-10-21",
      "updated": "2026-10-21",
      "summary": "Published certificate evidence, visible dates, current-status caveats and buyer verification steps.",
      "topics": ["quality", "Halal", "ISO 9001", "FSSC 22000", "certificate verification"]
    },
    {
      "title": "Chocolate Supplier Change Control",
      "url": "https://www.tissinfood.com/chocolate-supplier-change-control.html",
      "published": "2026-10-20",
      "updated": "2026-10-21",
      "summary": "Requalification planning for changes to formulas, manufacturing sites, packing or documentation.",
      "topics": ["change control", "supplier qualification", "manufacturing site", "quality risk"]
    },
    {
      "title": "Southeast Asia Chocolate Ingredient Supply Guide",
      "url": "https://www.tissinfood.com/chocolate-ingredients-southeast-asia.html",
      "published": "2026-10-19",
      "updated": "2026-10-22",
      "summary": "A six-market quotation matrix for Thailand, Indonesia, Vietnam, Singapore, Malaysia and the Philippines, with tropical-handling evidence.",
      "topics": ["Southeast Asia", "Thailand", "Indonesia", "Vietnam", "Singapore", "Malaysia", "Philippines", "tropical handling"]
    },
    {
      "title": "Cocoa-Based Beverage Ingredients and Manufacturing",
      "url": "https://www.tissinfood.com/chocolate-for-beverages.html",
      "published": "2026-10-19",
      "updated": "2026-11-05",
      "summary": "A manufacturing framework for formulation, dispersion, thermal processing, filling, storage and cocoa-based beverage approval.",
      "topics": ["cocoa beverages", "beverage manufacturing", "chocolate powder", "dispersion", "thermal processing"]
    },
    {
      "title": "Chocolate Inclusions for Food Manufacturers",
      "url": "https://www.tissinfood.com/chocolate-inclusions.html",
      "published": "2026-11-05",
      "updated": "2026-11-05",
      "summary": "A format-selection hub for chocolate chips, chunks, bake-stable pieces and paste across bakery, frozen dessert, bar and confectionery applications.",
      "topics": ["chocolate inclusions", "chocolate chunks", "bake-stable chocolate", "inclusion specifications", "application testing"]
    },
    {
      "title": "Private Label Chocolate Spread and Manufacturer Guide",
      "url": "https://www.tissinfood.com/private-label-chocolate-development-guide.html",
      "published": "2026-10-19",
      "updated": "2026-10-25",
      "summary": "A stage-gated private-label process for chocolate spreads, fillings and OEM products, including UAE, Europe and US project checks.",
      "topics": ["private label", "chocolate spread", "OEM", "chocolate development", "UAE", "Europe", "United States"]
    }
  ]
}